Chicken Satay with Peanut Sauce

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  • 2 boneless skinless chicken breasts
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 teaspoons fish sauce
  • 1 teaspoon minced garlic (1 large clove)
  • 1 teaspoon grated fresh ginger (1/2″ cube)
  • 1/2 teaspoon turmeric
  • Peanut Sauce:
  • 1/4 cup peanut butter, smooth or chunky
  • 1/4 cup coconut milk, low fat or full fat
  • 1 lime
  • 12 dried red chilies, crumbled (or 1/21 teaspoon chili flakes)
  • dash soy sauce


  1. If grilling outdoors, get out 8 metal skewers or begin soaking 8 bamboo skewers in water for 30 minutes.
  2. Cut the chicken into strips lengthwise to give you 8 pieces of approximately equal size. Put them in a shallow dish.
  3. Add soy sauce, honey, fish sauce, garlic and ginger and turmeric. Toss to coat and allow to marinate 30-60 minutes.
  4. Make the peanut sauce by combining peanut butter, coconut milk, half the lime juice, and chilies. Stir and taste. Adjust with more lime juice and/or a dash of soy sauce if necessary. Set aside.
  5. Skewer chicken strips and cook on a hot grill or grill pan for 2-3 minutes on each side, or until nicely charred and cooked through.
  6. Serve hot with peanut sauce.


You can skip the peanut sauce and serve these instead with bottled sweet chili sauce, which can be found in most large grocery stores in the Asian foods section.

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